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My review
Scotch Shortbread I
MB Guba
"This recipe uses rice flour."
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Ingredients
servings 123 calsOriginal recipe yields 24 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Sift dry ingredients over unsalted, softened butter. Cut in butter until completely incorporated.
- Knead dough on floured surface until soft, about 2 minutes. Roll dough into 2 cylinders and cover with plastic wrap. Chill one hour.
- Preheat oven to 350 degrees F (180 degrees C).
- Knead dough to soften a bit then roll 1/4 inch thick and cut with a cookie cutter. Bake for 5 minutes on ungreased cookie sheet.
Nutrition Facts
Per Serving: 123 calories; 7.8 g fat; 12.2 g carbohydrates; 1.3 g protein; 20 mg cholesterol; 1 mg sodium. Full nutrition
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
11/19/2002
This recipe is the real deal. Light and airy and not overpoweringly sweet. It's not a Mallomar! If you bite into these you can see the actual layers in the cookie...simply and simply deliciou...
Most helpful critical review
11/4/2008
Drink 'Scotch', eat 'Scottish'. Did not care for this one, sorry..
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11/19/2002
This recipe is the real deal. Light and airy and not overpoweringly sweet. It's not a Mallomar! If you bite into these you can see the actual layers in the cookie...simply and simply deliciou...
2/28/2005
i went to london and had these marks and spencer all butter shortbread cookies that i thought were the best. the back listed rice flour and pretty much everything listed in this recipe. these ar...
11/27/2010
This is truly the original Scottish shortbread! My nana was from Glasgow & she used rice flour in her shortbread. It adds the most heavenly texture to one of lifes' simpler pleasures. This is ab...
5/18/2009
I've been making this recipe for years. It's my favorite shortbread cookie. I will use salted butter if they need to stand by themselves, but I almost always top them with something. Mmm, try...
11/19/2002
Authentic, light and airy. If you bite the cookies you can see the shortbread layers underneath. They are not too sweet but if that's what you're looking for try sprinkling a little sugar on ...
11/30/2006
The kids like them more than adults, seem a bit "doughy", but I will keep playing with this recipe. Taste great!!